- 1/4 cup cumin seeds
- 1 tablespoon coriander seeds
- 2 tablespoons extra-virgin olive oil
- 3 pounds ground chicken
- Kosher salt
- 1 large onion, chopped
- 3 cloves garlic, sliced
- 2 red bell peppers, diced
- 2 to 4 tablespoons cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon tomato paste
- 2 12-ounce bottles porter beer (I like Great Lakes Edmund Fitzgerald)
- 1 7-ounce can chipotle chiles in adobo sauce, pureed
- 1 habanero chile pepper
Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to a bowl to cool, then grind in a spice grinder.
Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Add half of the ground chicken and season with salt; cook, stirring, until the meat is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon. Repeat with the remaining olive oil and chicken; transfer to the plate.
Add the onion, garlic and bell peppers to the pot; season with salt and cook, stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato paste and cook 30 more seconds.
Deglaze the pot with the beer, using a wooden spoon to scrape the bottom of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and add it to the pot. Reduce the heat to low, partially cover and simmer, stirring occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero before serving.
Photograph by Charles Masters